Roshbhora Sweet
Roshbhora belongs to Bengals chhana-based sweet tradition—made possible by Portuguese settlers who introduced cheese-making in the 17th century. Food historian K.T. Achaya notes this routine technique may have lifted the Aryan taboo on deliberate milk curdling and given the traditional Bengali moira a new material to work with.
Cooking
1. Soak urad dal in water for 4 hours.
2. Grind with minimum water to a smooth paste.
3. Add mouri (fennel seeds) to the mix.
4. Prepare the syrup: Add 1 cup sugar to 1 1/2 cups water. Bring to boil and simmer for 8-10 minutes. Remember syrup thickens when cooled so do not boil to a thick consistency.
5. Heat oil in a kadhai until steaming hot.
6. Turn heat to medium settings. Make round balls from the dal mixture and deep fry till golden brown.
7. Drain oil and add freshly fried hot bora immediately to the syrup.
8. Let them soak in the syrup for at least 30 minutes before serving.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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